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Tag: High Protein Lunch

High-Protein Lunch Recipes
Maintaining a balanced diet is essential for staying healthy and energized throughout the day. 

One of the best ways to ensure you’re getting enough protein is by incorporating high protein lunch recipes into your meal plan. 

These recipes are not only nutritious but also perfect for meal prep, making them ideal for busy individuals. Let’s explore a variety of high protein lunch ideas that will keep you full and fueled.
What is a High Protein Lunch?
A high protein lunch includes foods that are rich in protein, such as dairy, legumes, nuts, and seeds. Protein is crucial for muscle repair, metabolism, and overall health. Including protein in your lunch can help you stay satiated and reduce the urge to snack in the afternoon.
What can I eat for lunch that is high in protein
1. Quinoa Salad
Quinoa Salad is a delightful, nutritious dish that combines quinoa with colorful vegetables and a light dressing. This dish is an excellent example of a high protein lunch that is also suitable for a high protein low calorie lunch. It’s perfect for weight watchers and those seeking a balanced diet.
2. Paneer Tikka
Paneer Tikka combines marinated paneer cubes grilled to perfection. This is one of the best high protein lunch ideas that’s both filling and flavorful. Serve it with a side of mint chutney for an added protein boost. It’s a great add on to paneer recipes
3. Moong Dal Soup
Moong Dal Soup is a savory dish made from ground moong dal (lentils). This dish is a great high protein lunch that’s easy to make and incredibly nutritious. It’s perfect for a quick high protein lunch on busy afternoons.
4. Chickpea Stir-Fry
Chickpea Stir-Fry is a healthy indian recipes made from chickpeas and vegetables, packed with protein. This is an ideal easy high protein lunch that can be prepared in minutes.
5. Spinach and Tofu Curry
Spinach and Tofu Curry combines spinach and tofu, creating a nutritious, delicious dish. This high protein lunch is not only tasty but also easy to digest, making it perfect for all ages.
Easy High Protein Lunch Recipes
For those busy days, here are some easy high protein lunch ideas that are quick to prepare and nutritious.
6. Greek Yogurt Bowl
Top Greek yogurt with fresh fruits and a mix of nuts for a simple and high protein lunch. This dish is quick to prepare and offers a satisfying crunch.
7. Lentil and Veggie Wrap
A high protein lunch vegetarian option, this wrap combines lentils with fresh vegetables and a light dressing, wrapped in a whole-grain tortilla.
8. Chia Seed Pudding
Combine chia seeds with almond milk and let it sit overnight. Top with fresh fruits for a low carb high protein lunch that’s ready to eat in the afternoon.
High Protein Lunch Meal Prep
Meal prepping is a fantastic way to ensure you have nutritious meals ready to go. Here are some high protein lunch meal prep ideas from Manjula’s Kitchen:
9. Black Bean and Corn Salad
Black Bean and Corn Salad is a vibrant, high protein vegetarian recipe that can be made in advance and stored for a few days. It’s an excellent high protein lunch option that’s both healthy and convenient.
10. Broccoli and Tofu Stir-Fry
A simple and nutritious dish, Broccoli and Tofu Stir-Fry is perfect for meal prep. This high protein lunch meal prep dish can be paired with brown rice for a complete meal.
What is a Good High Protein Lunch?
A good high protein lunch is balanced and includes a variety of protein-rich foods, such as legumes, dairy, and nuts. It should be filling and provide sustained energy throughout the afternoon.
More High Protein Lunch Ideas
11. Hummus and Veggie Platter
Combine hummus with an assortment of fresh vegetables for a high protein lunch that’s both delicious and nutritious.
12. Tempeh and Veggie Stir-Fry
A vegan alternative, Tempeh and Veggie Stir-Fry is made with tempeh, spices, and vegetables. It’s an excellent high protein lunch that’s both delicious and nutritious.
13. Sprouted Moong Salad
Sprouted moong salad is a combined sprouted moong beans with chopped vegetables, lime juice, and spices for a refreshing and high protein lunch salad. Its a great addition to indian salad recipes
Frequently Asked Questions (FAQs)
Q: What are some popular high protein lunch recipes from Manjula’s Kitchen? 
A: Some popular high protein lunch recipes include Quinoa Salad, Paneer Tikka, Moong Dal Soup, Chickpea Stir-Fry, and Spinach and Tofu Curry. These dishes are flavorful and perfect for a nutritious lunch.
Q: How can I make a quick high protein lunch? 
A: For a quick high protein lunch, try dishes like Greek Yogurt Bowl, Lentil and Veggie Wrap, or Chia Seed Pudding. These recipes require minimal preparation and are packed with protein.
Q: What is a good high protein lunch for meal prep? 
A: A good high protein lunch meal prep option includes recipes like Black Bean and Corn Salad, Broccoli and Tofu Stir-Fry, and Quinoa Salad. These meals can be made in advance and stored for easy access throughout the week.
Q: Are there high protein lunch recipes suitable for vegetarians? 
A: Yes, high protein lunch vegetarian recipes include Lentil and Veggie Wrap, Broccoli and Tofu Stir-Fry, and Hummus and Veggie Platter. These options are nutritious and delicious.
Q: What are some easy high protein lunch recipes? 
A: Some easy high protein lunch recipes include Greek Yogurt Bowl, Chickpea Stir-Fry, and Spinach and Tofu Curry. These dishes are simple to make and rich in protein.
Conclusion
Incorporating high protein lunch recipes into your diet is an excellent way to stay energized and maintain a balanced diet. 

Whether you’re looking for high protein lunch ideas, specific high protein lunch meal prep options, or high protein low carb lunch recipes, these meals provide a variety of delicious and nutritious choices. 

So, try out these recipes and enjoy a healthy and satisfying lunch every day. Happy cooking and happy eating!

By incorporating these recipes into your meal plan, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re preparing main courses, sides, or desserts, there’s a high protein lunch recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    Recipe submitted by Charu Nagi

    Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    My recipe for this month's contest is Mixed Sprouts and Arugula Green Salad with White Bean Dressing. I have been following your website for some time and I learned many recipes from you (as well as recipes from every month contest winners). This time I got chance to participate in the contest and I am very excited. This is a healthy vegan salad with all the right nutrients to give a boost to ones health.
    No ratings yet
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    Course Salad
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients:

    • 4-5 tablespoon Quarter cup sprouted Kala channa (Bengal gram)
    • Quarter cup sprouted Red Kidney beans
    • Quarter cup sprouted Black beans
    • Quarter cup sprouted Moong beans
    • 10 cherry tomatoes cut into two pieces
    • 1/2 cup Red Cabbage chopped
    • 1/4 cup of Poblano Pepper chopped bite size
    • 1 carrot cut into bite size
    • 2 Sweet Red Mini peppers chopped into bite size
    • 2 Sweet Yellow Mini peppers chopped into bite size
    • 2 Sweet Orange Mini peppers chopped into bite size
    • 1 seeded and chopped green chili
    • 1 stick of celery chopped
    • 1 small Mexican mango cut into bite size
    • 2 cup of arugula green (I also mixed a small amount of watercress green)
    • 1 teaspoon of olive oil
    • 1 teaspoon of cumin seed

    For Salad Dressing:

    • 4-5 tablespoon Quarter cup white beans washed and soaked in about 1 cups of water overnight.
    • 1/2 tablespoon black pepper
    • 1 and 1/2 teaspoon Salt, adjust to taste
    • 1 teaspoon Red chilly powder
    • 1/2 tablespoon vinegar
    • 10 dashes of Balsamic vinegar
    • 1 tablespoon lemon juice, adjust to taste
    • 1 tablespoon ginger juice or adjust to taste
    • 2 tablespoon olive oil
    • 1 Orange
    • 1 Zest of orange
    • 1/2 Zest of Lemon
    • Sweet Mini peppers – 1/2 of Red, 1/2 of Yellow and 1/2 of Orange, chopped very finely.
    • 1 and 1/2 tablespoon fresh Dill
    • 1/2 cup of water

    For Garnish

    • Slices Cucumbers, Radish, and Carrot

    Instructions
     

    For Dressing

    • Drain the white bean and wash it.
    • In a pressure cooker add white beans with 1 and 1/2 cup of water.
    • As pressure cooker starts steaming turn the heat down to medium low, cook for about 10- 12 minutes.
    • Turn off the heat and wait for 10 min. Now open cooker and check white bean, they should be soft. Drain the white beans and allow it to cool for 10 -15 min.
    • Next, in a food processor add white bean, 2 tablespoon of olive oil and 3 tablespoons of water. Make a paste.
    • In bowl add white bean paste and add rest of water to make it dressing like consistency (this depends upon one's own choice).
    • Next add orange zest and the juice of a orange. Stir.
    • Now add lemon zest, lemon juice, ginger juice, vinegar, Balsamic vinegar . Stir.
    • Add the spices, salt, red chilly powder, black pepper. Stir.
    • Now add Mini peppers and Dill. Mix well and keep aside.

    For Salad

    • Cook sprouts bean separately in 1/4 cup of water.
    • First, in a saucepan boil red kidney bean sprouts for 10 – 12 mins. Drain and keep it aside.
    • Next boil black beans sprouts for about 10 – 12 mins. Drain and keep it aside.
    • Next cook the kala channa sprouts for about 8-10 min. Drain and keep it aside.
    • Next cook the moong sprouts for 5 min. Drain and keep it aside.
    • Let the sprouts cool to room temperature.
    • Heat oil in pan on medium heat, add cumin seeds.
    • After cumin seeds crack, add all three color of mini peppers and poblano pepper. Cook for 1 min to bring out its sweet flavor. Turn off the heat.
    • Next add, all the sprouts, celery, red cabbage, cherry tomatoes, mango, carrot, green chilly. Mix it well.
    • In a plate arrange 1/2 cup of greens, for one serving. On top of green add the mixed sprouts. Now pour the dressing.
    • Garnish with carrots ribbons on top of salad and arrange cucumber and radish. Pour some more dressing.
    • Serve and Enjoy!

    Notes

    Serving Suggestions
    1. May mix all the dressing at once or may pour some over the salad.
    2. This salad could be served as side dish or can be eaten as a main dish.
     
    Tips
    • Pour some dressing over cucumber and garnish with some finely chopped mixed mini pepper, to make it pretty looking. (as shown in the picture.)
     
    Notes:
    • It is important to boil black and red kidney beans for at least 10 mins and also to discard the water to remove toxins.
    • Sprouts were made following Manjula’s recipe of Sprouted Moong Salad.
    Tried this recipe?Let us know how it was!
  • Kadhi Pakoras

    Kadhi Pakoras

    Kadhi Pakoras

    Kadhi Pakoras

    Kadhi, a blend of yogurt and besan (gram flour) with besan pakoras, this is served with rice. This dish is popular throughout India specially in North India.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Kadhi

    • 1 cup yogurt dahi, curd
    • 2/3 cup besan gram flour
    • 6 cup water
    • 2 tbsp ghee clarified butter
    • 1/8 tsp asafetida hing
    • 1/2 tsp fenugreek seeds methi dana
    • 1/2 tsp cumin seeds jeera
    • 1 tsp turmeric haldi
    • 4 whole red chilies
    • 2 bay leaves
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • pinch citric acid if needed to give more sourness to kadhi

    For Pakoras

    • 3/4 cup besan, gram flour
    • 2/3 cup water use as needed

    For Garnish

    • 1 tsp ghe clarified butter
    • 1 tsp red chili powder

    Instructions
     

    Making Kadhi

    • Mix gram flour and turmeric with yogurt until smooth. Add three cups of water slowly and mix well.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add the asafetida, fenugreek seeds, cumin seeds, stir and add bay leaves, whole red chilies, and red chili powder. Stir for a few seconds. Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
    • Add three cups of water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook an hour and a half, stir occasionally. To adjust thickness, add boiled water.

    Making Pakoras

    • Add water slowly to the besan to make a smooth and thick batter. Whip the besan batter two to three minutes in a circular motion using a spoon, until light and fluffy.
    • Fry the pakoras in ½ inch of oil in a flat frying pan over medium heat. (Don’t use enough oil to cover the pakoras; they will be softer and fluffier if fried in shallow oil.
    • To test, drop one drop of batter into the oil. The batter should form a ball on the surface of the pan, but not change color right away.
    • Place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown.
    • After frying, soak the pakoras in room-temperature water for ten minutes. Squeeze the pakoras gently to remove the water, taking care not to break them.
    • Add the pakoras to the kadhi and boil on low to medium heat for ten minutes.

    Making the Seasoning

    • Heat the ghee (clarified butter) lightly in a small saucepan. Add chili powder and/or paprika (adjust to taste). Pour over the kadhi when ready to serve.

    Notes

    Variations 
    Add one cup chopped spinach to the kadhi just before adding the pakoras for extra flavor and color. 
    Add one tablespoon dry fenugreek leaves (dry mathi leaves) to the pakora batter.
    My favrait way to Serve Kadhi Pakoras is with Rice, Roti, Jeera Aloo, Spicy Green Peas
    Tried this recipe?Let us know how it was!

    Punjabi Kadhi Pakora Recipe

    Kadhi Pakora is a gluten-free summer recipe featuring a savory vegetable curry with dal (lentils) and crispy fried pakoras, creating a delightful and flavorful dish. Kadhi Pakora, a popular North Indian dish, is a comforting and flavorful yogurt-based curry with gram flour dumplings. This traditional dish is known for its tangy and savory taste, making it a favorite among many households. In this kadhi recipe, we’ll show you how to make authentic Punjabi Kadhi Pakora step by step, so you can enjoy its deliciousness at home. Whether you’re craving a comforting meal or planning a special dinner, Kadhi Pakora is sure to satisfy your taste buds.

    Step 1: Preparation of Ingredients for kadhi pakora punjabi style

    Start by gathering all the necessary ingredients for making Kadhi Pakora. For the pakoras, prepare a batter using gram flour, spices, and water. Slice and chop green chilies, cilantro, and ginger for the pakora batter. For the kadhi, whisk yogurt and gram flour together until smooth, and set aside. Finely tomatoes and ginger for the kadhi gravy. Having all the ingredients ready will streamline the cooking process.

    Step 2: Making Pakoras:

    To make the pakoras, heat oil in a deep-frying pan. Drop Spoonfuls of the pakora batter into the hot oil and fry until golden brown and crispy. Remove the pakoras from the oil and place them on a paper towel to drain excess oil. Repeat the process until all the batter is used. The crispy pakoras will add texture and flavor to the kadhi.

    Step 3: Preparing the Kadhi Base:

    In a large pot or saucepan, heat oil or ghee over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds, and let them splutter. Next, add ginger, and cook until fragrant. The aromatic base will form the foundation of the kadhi gravy, imparting depth of flavor to the dish.

    Step 4: Cooking the Kadhi:

    Once the aromatics are sautéed, it’s time to add the chopped tomatoes to the pot. Cook the tomatoes until they soften and break down, forming a thick gravy. Then, add the whisked yogurt and gram flour mixture to the pot, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat and let it simmer.

    Step 5: Adding Pakoras:

    Once the kadhi base is cooked and thickened, add the fried pakoras to the pot. Gently stir to coat the pakoras with the flavorful kadhi gravy. Allow the pakoras to simmer in the kadhi for a few minutes to absorb the flavors. The combination of soft pakoras and tangy kadhi creates a harmonious and satisfying dish.

    Step 6: Finishing Touches:

    Before serving, garnish the Kadhi Pakora with freshly chopped cilantro leaves for a burst of freshness and color. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the Kadhi Pakora hot with steamed rice or roti for a comforting and wholesome meal.

    Tips for Making Perfect Kadhi Pakora:

    • Consistency: Adjust the consistency of the kadhi by adding more water if it’s too thick or simmering longer if it’s too thin.
    • Fresh Ingredients: Use fresh yogurt and spices for the best flavor in the kadhi gravy.
    • Frying Pakoras: Fry the pakoras in batches to ensure even cooking and crispiness.

    Variations of Kadhi Pakora:

    • Vegetarian Variation: Skip the addition of pakoras and add vegetables like potatoes, carrots, or bell peppers to the kadhi for a vegetarian version.
    • Gluten-Free Option: Use chickpea flour (besan) instead of wheat flour for the pakora batter to make it gluten-free.
    • Spicy Version: Add extra green chilies or red chili powder for a spicier kadhi.

    Benefits of Including Kadhi Pakora in Your Diet:

    • Probiotic-rich: Yogurt used in kadhi is rich in probiotics, which promote gut health and digestion.
    • Good Source of Protein: Gram flour used in pakoras adds protein to the dish, making it a satisfying meal option.
    • Balanced Meal: Kadhi Pakora is a balanced meal that provides carbohydrates, protein, and fats, along with essential vitamins and minerals.

    Frequently Asked Questions (FAQs) about Kadhi Pakora:

    Q: Can I make kadhi without pakoras?

    A: Yes, you can skip adding pakoras and enjoy the kadhi as a creamy yogurt-based curry with a tempering of spices.

    Q: How long does kadhi pakora last in the refrigerator?

    A: Kadhi Pakora can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop before serving.

    Q: Can I freeze kadhi pakora?

    A: While you can freeze kadhi pakora, the texture of the pakoras may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.

    For more delicious Indian curry recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian curry dishes featuring a range of spices, vegetables, and legumes to add flavor and variety to your meals.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Punjabi Chole

    Punjabi Chole

     

    Punjabi Chola

    Punjabi Chole

    Punjabi chole are the best compliment with Baturas, and Naan. The combination is known as Chola Battura. This is a mouth-watering dish, popular with all ages. Popular street food. 
    5 from 3 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 3

    Ingredients
      

    • 1 cup chickpeas, garbanzo beans kabuli chana
    • 2 teabags
    • 3 tbso oil
    • 1 tsp cumin seeds jeera
    • 1 tbsp besan gram flour
    • 2 tomatoes medium size
    • 1 green chili
    • 1 tbsp ginger shredded
    • 1 tbsp coriander powder dhania
    • 1/2 tsp black pepper
    • 1 tsp salt
    • 1/2 tsp black salt
    • 1 tsp garam masala
    • 1 tsp mango powder amchoor

    For Garnishing

    • 1 tbsp ginger sliced
    • 1 green chili sliced long ways

    Instructions
     

    • Boil 5 cups of water with tea bags; after tea comes to boil turn down the heat to medium low. Let it boil for another 2 to 3 minutes. Take out the tea bags and keep aside.
    • Wash chickpeas well and soak in tea water for about 8 hours. Chickpeas after soaking will become about 2 1/2 times the volume of the original.
    • In pressure cooker add chickpeas with the water they were soaked in, plus 2 more cups of water. Close the cooker and put the pressure on. Cook on medium high heat.
    • As pressure cooker starts steaming turn the heat down to medium and cook for about 15 minutes.
    • Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
    • Blend the tomatoes, ginger and green chili to make paste.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown.
    • Next add tomato paste, coriander powder, and black pepper. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture and tomato mixture should be about half in volume.
    • Add spice mix, salt, garam masala, and mango powder to chickpeas. While mixing, lightly mash the chickpeas. Adjust salt, pepper, and sourness to your taste.
    • Cook on medium high heat. After choles come to boil lower the heat to medium low and put the lid on.
    • Choles are ready to eat in as little as ten minutes, but for best taste let simmer for 30 minutes, stirring every 5 or 6 minutes.
    • Garnish choles with shredded ginger and sliced green chili.
    Tried this recipe?Let us know how it was!

    Homestyle Punjabi Chola Curry: A Flavorful Delight

    Chola, also known as chole or chana, refers to a popular North Indian dish made from dal (lentils), specifically chickpeas, which are simmered in a flavorful blend of spices and herbs. This dish is typically enjoyed with rice, naan, or bhature. 

    Chola is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. It’s often included in party recipes due to its rich, hearty flavor and versatility in serving large gatherings. Additionally, chola is a favorite among vegans, as it contains no animal products and provides a substantial source of plant-based protein.

    Step 1: Preparation – Punjabi Chola Recipe

    Before diving into cooking the Punjabi chola, it’s essential to prepare all the ingredients. Gather punjabi chola, chickpeas, tomatoes, ginger, green chilies, and spices like cumin, coriander powder, garam masala, and amchur. Rinse the chickpeas thoroughly and soak them overnight or for at least 8 hours. Soaking helps in softening the chickpeas and reduces the cooking time. Also, finely chop tomatoes, ginger  and green chilies.

    Step 2: Cooking the Chickpeas – Punjabi Chole Recipe

    In a pressure cooker, add the soaked chickpeas along with water, salt, and tea bags. The tea bags impart a dark color to the chickpeas, giving them an authentic Punjabi chole look. Pressure cook the chickpeas until they are soft and cooked through. Once cooked, discard the tea bags and set the chickpeas aside.

    Step 3: Preparing the Base – Chola Curry Recipe

    Heat oil in a pan and add cumin seeds. Let them crackle, then add Add finely chopped ginger and green chilies, and sauté for a few more minutes until the raw smell disappears. Now, add tomatoes and cook until they are soft and mushy.

    Step 4: Adding Spices – Punjabi Chole Recipe

    Once the tomatoes are cooked, it’s time to add the spices. Add coriander powder, cumin powder, garam masala, red chili powder, and amchur (dry mango powder). These spices lend the authentic flavors to the Punjabi chola. Stir well to combine and cook the spices for a couple of minutes until they release their aroma.

    Step 5: Incorporating Chickpeas – Chola Curry Recipe 

    Now, add the cooked chickpeas to the pan along with a little water. Stir well to coat the chickpeas with the masala mixture. Allow the chola curry to simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.

    Step 6: Garnishing and Serving – Punjabi Chole Recipe

    Once the chola curry has thickened to your desired consistency, garnish it with freshly chopped coriander leaves. Serve the piping hot Punjabi chole with bhature, naan, or rice for a hearty and satisfying meal.

    Tips for Perfect Punjabi Chole:

    • Soaking Chickpeas: Ensure you soak the chickpeas for an adequate amount of time to soften them, reducing the cooking time.
    • Using Tea Bags: Adding tea bags while cooking the chickpeas gives them a rich, dark color characteristic of authentic Punjabi chole.
    • Spice Levels: Adjust the amount of red chili powder and green chilies according to your preference for spice levels.
    • Garnish: Freshly chopped coriander leaves add a burst of freshness to the chola curry. Don’t skip this step for the best flavor.

    Variations of Punjabi Chola:

    • Creamy Chola Curry: Add a splash of cream or coconut milk towards the end of cooking for a creamy texture and milder flavor.

    Benefits of Punjabi Chola:

    • Rich in Protein: Chickpeas are an excellent source of plant-based protein, making Punjabi chola a nutritious option for vegetarians and vegans.
    • Fiber-Rich: Chickpeas are high in dietary fiber, promoting digestive health and aiding in weight management.
    • Vitamins and Minerals: Chola curry is packed with essential vitamins and minerals like iron, folate, and vitamin C from tomatoes and spices.

    FAQs – Punjabi Chole Recipe:

    Can I use canned chickpeas instead of dried ones?

    • Yes, you can use canned chickpeas for convenience, but the texture may vary slightly from using dried chickpeas.

    How long can I store leftover Punjabi chole?

    • Leftover chola curry can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Mattar Paneer (Green Peas With Cheese)

    Mattar Paneer (Green Peas With Cheese)

    Mattar Paneer

    Mattar Paneer

    Mattar Paneer is a popular main course dish, made with green peas, paneer, and a creamy blend of spices.
    4 from 13 votes
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 8 oz green peas, I am using frozen peas
    • 3 tomatoes medium
    • 1/3 lb paneer
    • 2 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 2 bay leaves tajpat
    • 1 inch cinnamon stick dalchini
    • 2 cloves long
    • 1 tbsp ginger chopped
    • 3 tsp coriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1 tsp paprika dagi mirch
    • 1 tsp salt
    • 1/2 tsp sugar
    • 1 tbsp corn starch

    Instructions
     

    • Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
    • Mix cornstarch with three tablespoons of water and keep aside.
    • Blend the tomatoes and ginger to make a puree.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
    • Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.
    • Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
    • To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.

    Notes

    Suggestion: 
    Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.
    Tried this recipe?Let us know how it was!

    How To Make Matar Paneer – Manjula’s Kitchen

    Indulge in the perfect gluten-free, kid-friendly matar paneer recipe, specially crafted to elevate any occasion as this dish is a mouthwatering party recipe that’s popular among all individuals from children to adults. This delightful dish boasts a rich and flavorful gravy that will captivate both young and adult palates, ensuring a memorable dining experience.

    Step 1: Preparing Paneer Cubes – Matar Paneer Recipe Unveiled 

    Begin the journey of How To Make Matar Paneer by meticulously cubing the paneer into half-inch pieces. The key is to deep-fry these paneer cubes over medium-high heat until they attain a delicate golden hue. This crucial step not only imparts a delightful texture to the paneer but also sets the foundation for the indulgent experience that Matar Paneer promises. Once fried to perfection, transfer the paneer cubes onto a paper towel, allowing any excess oil to be absorbed, ensuring a balanced and flavorful outcome for this Matar Paneer sabji.

    Step 2: Creating a Thickening Agent – Essential in Matar Paneer Masala 

    In the second step of the Matar Paneer masala preparation, take a moment to mix cornstarch with three tablespoons of water, creating a thickening agent that will contribute to the luscious consistency of the dish. This clever addition enhances the overall texture of the Matar Paneer gravy, ensuring it coats the paneer cubes and green peas harmoniously. The cornstarch mix, now prepared and set aside, is a key player in perfecting the Matar Paneer sabzi.

    Step 3: Crafting a Tomato-Ginger Puree – Essence of Matar Paneer 

    Embark on the flavorful journey of Matar Paneer by crafting a tomato and ginger puree. This vibrant mixture lays the groundwork for the dish’s aromatic essence, infusing it with the natural sweetness of tomatoes and the subtle warmth of ginger. As the soul of the Matar Paneer recipe, this puree forms the base of the rich gravy that envelops the paneer and peas, creating a delightful symphony of flavors in this quintessential Matar Paneer masala.

    Step 4: Infusing Flavorful Elements – Matar Paneer Unleashed 

    Heat oil in a saucepan to initiate the fourth step in the Matar Paneer saga. The aromatic journey begins by testing the oil’s readiness with a cumin seed. Once it crackles, add a melange of flavorful elements, including asafetida (hing), cumin seeds, bay leaves, and cinnamon. This infusion of spices elevates the Matar Paneer sabzi, creating a fragrant and appetizing atmosphere that sets the stage for the subsequent layers of taste in this Matar Paneer recipe.

    Step 5: Crafting the Tomato Base – Foundation of Matar Paneer Recipe 

    As the oil embraces the aromatic symphony, introduce the tomato paste, coriander, turmeric, chili powder, and paprika to the saucepan. This marks a pivotal step where the foundation of the Matar Paneer recipe takes shape. Cook this amalgamation until it reduces to half its volume, allowing the tomatoes to release their inherent sweetness and harmonize with the array of spices. This transformative process is integral to achieving the distinctive taste that defines Matar Paneer masala.

    Step 6: Introducing Green Peas – Matar Paneer Masala Symphony 

    For the sixth step in perfecting Matar Paneer, introduce the green peas and a quarter cup of water to the pan. Let this vibrant combination simmer on medium heat, ensuring the pan is covered. The green peas, tenderized to perfection, contribute a burst of color and freshness to the Matar Paneer masala. As the peas become tender, add salt and the previously prepared paneer cubes, creating a symphony of textures that makes Matar Paneer a delightful and wholesome sabzi.

    Step 7: Thickening the Gravy – Culmination of Matar Paneer Recipe 

    Concluding the Matar Paneer journey, focus on thickening the gravy by incorporating the cornstarch mix. Cover the pan, allowing the Matar Paneer to simmer for an additional 3-4 minutes. This final step ensures that the Matar Paneer masala reaches its optimal thickness, creating a cohesive and flavorful gravy that clings to the paneer and peas. With this last flourish, the Matar Paneer recipe unfolds into a hearty and satisfying dish, ready to be savored in all its aromatic glory.

    If you liked this Recipe you must also try: Paneer Methi, Okra Tomato Curry, Lauki Vadi ki Sabji, Makhana Matar Curry & Stuffed Tomatoes with Curry

  • Besan Puda – Cheela (Gram Flour Dosa)

    Besan Puda – Cheela (Gram Flour Dosa)

    Besan Puda Dosa

    Besan Puda – Cheela – Gram Flour Cheela

    Basen Ka Puda is a tasty low fat, quick & easy, vegan dish for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways. In my house this is a favorite dish for breakfast, folded with cheese.
    4.20 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Breakfast
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup besan gram flour
    • 1/4 cup rice flour chawal ka atta
    • 1 tsp salt
    • 3/4 cup water, use as needed
    • 1/2 tsp cumin seeds jeera
    • 1 tsp green chili finely chopped
    • 1 cup zucchini shredded
    • 1 tabs cilantro finely chopped hara dhania
    • 6 tbsp oil for cooking use as needed

    Instructions
     

    • Shred the zucchini with the skin and keep aside.
    • Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.
    • Use a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7″ in diameter.
    • When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.
    • Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.
    • Repeat for the remaining pudas.

    Notes

    Tips:
    Spread the batter quickly, or it will begin to dry and will be difficult to spread.
    Serving Suggestions:
    You can serve the puda with yogurt, hari chutney, spicy pickles.
    Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.
    Variations
    Zucchini can be replaced with finely chopped spinach, shredded potatoes, or  finely shredded cabbage.
    If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
    Cilantro can be replaced with ground coriander powder.
    Keyword Besan Cheela, Healthy Breakfast, Quick And Easy
    Tried this recipe?Let us know how it was!

    How to Make Besan Cheela: Crafting a Delightful Indian Pancake

    Besan Cheela is a quick & easy bread based breakfast recipe ideal for those on a gluten free and looking for low fat vegan alternative.  Besan cheela, also known as chilla or besan chilla, is a savory Indian pancake that’s not only delicious but also packed with nutrients. Made primarily from gram flour (besan), this versatile dish can be customized with various ingredients to suit individual tastes. From shredded vegetables to aromatic spices, each component contributes to the overall flavor and texture of the cheela. Let’s delve deeper into the art of crafting the perfect besan cheela, step by step.

    Step 1: Shredding Zucchini for Besan Cheela

    The journey to creating the perfect besan cheela begins with the humble zucchini. Its vibrant green hue and delicate flavor make it an ideal addition to this traditional recipe. Start by carefully shredding the zucchini, ensuring to retain its nutritious skin. This step not only adds a delightful texture to the besan cheela but also enhances its nutritional value. Once the zucchini is finely shredded, set it aside, eagerly awaiting its incorporation into the besan cheela batter.

    Step 2: Preparing Dry Ingredients for Besan Chilla

    The foundation of a perfect besan chilla lies in the precise combination of dry ingredients. In a mixing bowl, amalgamate besan, rice flour, cumin seeds, and salt, creating the essential base for the besan cheela batter. Gradually introduce water, achieving a smooth consistency akin to that of pancake or dosa batter. The inclusion of finely chopped green chilies, fresh cilantro, and the shredded zucchini further enriches the mixture, imparting a burst of flavors and a harmonious medley of textures.

    Step 3: Heating the Skillet for Making Besan Cheela

    An indispensable element in the besan cheela-making process is a well-heated skillet. Place a non-stick skillet over medium-high heat and confirm its readiness by performing the quintessential water droplet test – the sizzle upon contact indicates the skillet’s optimum temperature for crafting the perfect besan chilla.

    Step 4: Pouring and Spreading Batter for Besan Chilla

    With the skillet primed and ready, it’s time to pour approximately 1/2 cup of the besan cheela batter onto its surface. Using the back of a spoon, adeptly spread the batter evenly, starting from the center and spiraling outward. This technique ensures the formation of a well-rounded besan chilla, approximately 7 inches in diameter, ready to be adorned with flavorful toppings.

    Step 5: Cooking the Besan Cheela to Perfection

    As the besan cheela begins to set on the heated skillet, delicately spread a teaspoon of oil over its surface. After a brief interval of about 30 seconds, gracefully flip the cheela using a flat spatula. Applying gentle pressure with the spatula ensures uniform cooking, and this process is repeated three to four times until the besan chilla attains a crisp, golden-brown exterior on both sides, tantalizing the senses with its aroma and visual appeal.

    Step 6: Repeating the Process for Besan Cheela

    The besan cheela-making process is a delightful rhythm that beckons for subsequent rounds. Repeat the aforementioned steps for the remaining batter, creating a succession of besan chillas, each promising a savory and gratifying experience. Whether enjoyed as a snack or a light meal, besan chillas stand as a testament to their versatility and irresistible charm.

    In conclusion, mastering the art of making besan cheela is not only a culinary feat but also a journey of exploration and creativity. With each step carefully executed and each ingredient thoughtfully incorporated, you can create a dish that delights the palate and nourishes the body. So, gather your ingredients, heat up your skillet, and embark on the flavorful adventure of making besan chillas – a dish that’s sure to become a favorite in your kitchen repertoire.